Pizza torched for breakfast.
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Today for the second time I have made shakshuka! It was almost perfect but still I added too much spicy pepper 
I have to work on that! But I really recommend that if any of you didn’t try yet!
Red or green version?
Well, I decided to give it a shot yesterday. Here’s the recipe I used, but I baked it as a single loaf in a loaf pan instead of two smaller baguette-shaped loaves so we could use it for sandwiches.
Here’s the recipe I used: https://www.tastesoflizzyt.com/asiago-cheese-bread/
The verdict: I must be honest. I haven’t had Panera asiago bread in a while, so I don’t remember the nuances, but we all thought this loaf was very good. I was leery of the added black pepper, but it wasn’t pronounced at all. I’ll probably make it again to use some more of my excess asiago.
I do think using grams or ounces instead of cups to measure the cheese would be helpful, since weight varies so much with grated cheese.
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Good job! The Panera is more of a sourdough type with a crunchy crust. But this looks good. I’ve made Parker house rolls (twice) but never bread. Is it hard for a first timer?
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Very nice looking results. Glad you came back and shared how baking this loaf went. I have never tried baking Asiago bread.
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Thanks. It was quite easy in the Kitchen Aid stand mixer.
Good to know about the sourdough base. I have plenty of starter and need more things to use it in! We’ve made biscuits, waffles, bread (of course) popovers, crackers…you get the idea. And still we have plenty of starter! I’ll use some next time.
Anyway, I think I’ll gild the lily for dinner and make grilled cheese with various additions to go with some leftover tomato soup stashed in the freezer.
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Looks really good. I may have to give it a try. Thanks for letting us know.
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@Rooster
To me, that’s a throw back to a simpler time. Looks terrific!
Just what the Dr. ordered, simpler times.
If it starts out as a toasted English Muffin, it can be called a breakfast sandwich; yes?
A further use of repurposed chicken breast.
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Next time try Asian-style scrambled eggs with tomatoes.
Chinese-esque: add some soya sauce and green onions.
Vietnamese-esque: fish sauce
Tomatoes are not often found in Chinese or Vietnamese repertoire but this scrambled egg dish is an extremely common home-style food.
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Dang. I’d never leave the table! What’s for lunch?
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i’ve made that before, the Chinese version, which adds a touch of sugar, loved it!
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and for something completely different (to me, anyway): silken tofu in nuoc cham, Everything but the Bagel seasoning, garlic peanuts.
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I lurrrrve silken tofu. Fish sauce and garlic in your breakfast? I have lived a sheltered life! I enjoy savoury breakfasts in Asia. Fried fish at 07:30 in Japan. Pho in Vietnam, before 7am.
These were for lunch or dinner. I eat cold silken tofu most often in the summer. Also nice pureed in a chilled soup.
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oh, furikake!! i should have added that! next time…
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